Tangy Sauerkraut Soup (Printable)

Comforting bowl of fermented cabbage, vegetables, and smoked meats in a rich broth.

# Components:

→ Meats

01 - 5.3 oz smoked bacon or kielbasa sausage, diced

→ Vegetables

02 - 17.6 oz sauerkraut, drained and roughly chopped
03 - 1 medium onion, finely chopped
04 - 2 medium carrots, diced
05 - 1 medium potato, peeled and diced
06 - 2 cloves garlic, minced

→ Liquids

07 - 4.2 cups low-sodium chicken or vegetable broth
08 - 1 cup water

→ Spices & Seasonings

09 - 1 bay leaf
10 - 1 teaspoon caraway seeds
11 - 1/2 teaspoon black pepper
12 - 1/2 teaspoon paprika
13 - Salt to taste

→ Finishing Touches

14 - 2 tablespoons fresh parsley, chopped
15 - 4 tablespoons sour cream for serving

# Method:

01 - In a large pot over medium heat, sauté the smoked bacon or sausage until browned and fat is rendered, approximately 5 minutes. For vegetarian preparation, omit this step or sauté 3.5 oz smoked tofu in 1 tablespoon of oil.
02 - Add the chopped onion, minced garlic, and diced carrots to the pot. Cook, stirring occasionally, until vegetables are softened, about 5 minutes.
03 - Stir in the drained sauerkraut and diced potatoes. Sauté for 3 minutes to develop and blend flavors.
04 - Add the broth, water, bay leaf, caraway seeds, black pepper, and paprika. Bring to a boil, then reduce heat and simmer uncovered for 30 to 35 minutes until potatoes are tender and flavors have melded.
05 - Taste the soup and adjust salt as needed. Remove the bay leaf.
06 - Ladle soup into bowls. Garnish each serving with fresh chopped parsley and a dollop of sour cream if desired.

# Expert Advice:

01 -
  • The soup is naturally tangy and deeply satisfying, hitting that sweet spot between comforting and unexpectedly good for your gut.
  • It comes together in under an hour, yet tastes like you've been simmering it all day.
  • You can make it with or without meat, making it flexible for however you're eating that week.
02 -
  • The sauerkraut must be fermented and refrigerated, not the pasteurized shelf-stable kind—pasteurization kills the very probiotics that make this soup worth eating for your gut health.
  • Don't skip the caraway seeds; they're what transforms this from 'cabbage soup' into something distinctly Central European and craveable.
03 -
  • Make a double batch and freeze half in portions—this soup reheats beautifully and tastes even better the next day when the flavors have settled and deepened.
  • If you're using bacon or sausage, taste the rendered fat before you add vegetables; if it seems overly salty, pour off a bit and replace it with a touch of olive oil.
Return